Pecan Pie
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes plus 1-1.5 hours resting time
Cooking time: 60 minutes
- 1 1/4 cups/175 g all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon caster or superfine sugar
- 1/2 cup/1 stick/113g butter, chilled, and cut into small pieces
- 1/8-1/4 cup ice water
Pecan Filling:
- 270g/9.54ozs. brown sugar
- 250g/8.83ozs. golden syrup
- 2 tablespoons whisky or bourbon
- 55g/1.94ozs. butter
- 3 large eggs, at room temperature
- 60ml/2.12ozs. cream
- 310g/11ozs. pecans, toasted and coarsely chopped
Step 1 - Place the flour, salt and sugar in a food processor and blend until combined. Add the butter and process until it becomes sandy in texture. Then add the ice water through the funnel until it just comes together if you pinch the dough. Roll into a ball and shape into a ball and refrigerate for 30-60 minutes.
Step 2 - Flour a clean surface and roll out the dough using flour to ensure that it doesn't stick. This is a fairly soft dough. Lift it into a 25cm pie plate and use a fork to press the sides or use the extra dough to make a plaited pattern.
To make the plaited pattern cut out two long strips and stick the top of the two together and plait the two criss crossing them over each other. Use a bit of beaten egg (I used a bit from the filling) to secure them. Cover with cling film and refrigerate for 30 minutes.
Step 3 - Preheat oven to 180C/350F and place the rack on the lowest third of the oven. Place the brown sugar, golden syrup, whisky or bourbon and butter in a heavy bottomed saucepan and bring to a boil stirring well so that the butter mixes in. Remove from heat and allow to cool for 15 minutes. Whisk the eggs and cream together in another bowl and then whisk it into the syrup.
Step 4 - Place the toasted pecan pieces on the base of the unbaked pie crust. Pour the syrup on top and mix so that the nuts are coated. Bake for 45 minutes.